Ingredients

• 1/3 cup low sodium soy sauce
• 1/3 cup honey
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons dark sesame oil
• 1 1/2 tablespoons asian chili-garlic sauce
• 1 lb cooked spaghetti (measure 1 pound before cooking and cooked only to al dente)
• 2 tablespoons vegetable oil
• 1 (15 ounce) can cut baby corn, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large red bell pepper, seeded and sliced
• 1 1/2 cups frozen peas, cooked
• 3 green onions, finely chopped
• salt and black pepper
• peanuts or sesame seeds
• 3/4 cup rice wine vinegar